Take six quinces, pare them, cut them in quarters, and stew them, in a
little water with lemon peel; cover them and let them cook gently till
soft, when mash, or rub them through a sieve; mix them with sugar till
very sweet, season with mace and nutmeg; beat up four eggs and stir in
with a pint of cream; bake it in paste.
Potato Pudding.
Take a pound and a half of well mashed potatoes; while they are warm put
in three-quarters of a pound of butter; beat six eggs with
three-quarters of a pound of sugar, rolled fine, mix all well together,
and put in a glass of brandy; season with nutmeg, mace or essence of
lemon, and bake in paste.
Cocoanut Pudding.
Take three-quarters of a pound of grated cocoanut, with the brown skin
taken off, half a pound of sugar, the same of butter, the whites of six
eggs, beaten light, half a pint of cream, a glass of brandy, or
rose-water, and a quarter of a pound of crackers, pounded fine, beat
them together and bake in paste. If you wish the pudding rich, take a
pound of butter, the same quantity of cocoanut, of sugar and whites of
eggs, omitting the crackers and cream. Season as above. This quantity
will fill six dessert plates of large size.
Sweet Potato Pudding.
Boil the potatoes, take off the skin, mash and strain them while warm;
to a pound of potatoes put half a pound of butter; beat six eggs with
half a pound of loaf-sugar, add a little mace or nutmeg; mix all
together, and bake with or without paste.
Lemon Pudding.
Grate the rind of six fresh lemons, squeeze the juice from three, and
strain it; beat the yelks of sixteen eggs very light, put to them
sixteen table-spoonsful of powdered sugar, not heaped, with four
crackers finely powdered; beat it till light; put a puff paste in your
dish and bake in a moderate oven.
Another Way.
Take one pound of potatoes strained through a sieve, half a pound of
butter, the same of rolled sugar, the juice of two lemons and the
peel of one; beat five eggs, and mix all together with a glass of
wine and a nutmeg.
A Preserve Pudding.
Take a deep dish, butter it well and spread a layer of preserves,
without syrup--either quinces, citron, apples or peaches; rub together a
pound of fresh butter, and the same of powdered loaf-sugar, and add the
yelks of sixteen eggs well beaten; pour this on the preserves, bake it
in a quick oven for half an hour; it may be set by till the next day;
beat the whites of the eggs as for island, seasoning with currant jelly,
and spread it over the pudding cold, just as it goes to table. This
makes a rich dish and is eaten without sauce. This quantity will bake in
four ordinary pie plates.
Arrow Root Pudding.
Take four table spoonsful of arrow root, mixed in a little cold milk;
pour on this a quart of boiling milk, beat six eggs with three table
spoonsful of sugar, and stir all together with a spoonful of butter,
bake it twenty minutes in paste.
Rice Pudding.
Pour a quart of boiling milk on a pint of rice flour, stir it well, and
put in six spoonsful of sugar, one of butter, and four eggs, beat all
together, and bake in deep plates, with or without crust.
Another Way.
Boil half a pound of rice till soft, when nearly cold stir in half a
pound of white sugar, a quarter of a pound of butter, and three eggs
well beaten; grate in half a nutmeg, stir in a pint of rich milk; pour
all in a yellow dish and bake half an hour; then, put a thick coating of
loaf sugar on the top, and eat hot, with or without cream.
Pudding Of Whole Rice.
Boil a pint of washed rice in milk or water, till soft, put in a lump of
butter, five eggs, and sugar to your taste, season with essence of
lemon, or lemon peel, and mix in cream to make it thin enough to pour,
bake it in paste, in deep plates.
A Pudding Of Corn Meal.
Pour three pints of boiling milk on nearly half a pint of sifted
corn meal, stir in half a pound of butter, add four eggs, a little
nutmeg, rose brandy, and the grated peel of a lemon, sweeten it, and
bake it in paste.
Corn Pudding in Paste.
To two pounds of mush moderately warm, put three-quarters of a pound of
butter, the yelks of six eggs, the rind of one lemon, and juice of two;
sugar and nutmeg to your taste, and bake in paste as potato puddings.
This is much admired.
Richmond Pudding.
Take one pound of raisins, stoned and chopped, half a pound of currants
rubbed in flour, a pound and a half of grated bread, a pound of suet
shred fine, eight eggs, two glasses of brandy, and two of wine; beat
them all together, adding the eggs at the last; dip your bag or cloth in
boiling water and flour it well; pour in the pudding and tie it up,
leaving room for it to swell; allow it four hours to boil; eat it with
white sauce.
Suet Pudding.
Take half a pound of suet chopped fine, four tea-cups of flour, and five
eggs; beat these together with a quart of milk, and half a spoonful of
salt; put in three tea-cups of raisins just before you tie it up; they
should be rubbed in flour to prevent them from sinking; dried cherries,
or pared dried peaches, are very good instead of raisins; scald the
cloth and flour it; leave room for the pudding to swell. If you put
one-fourth corn meal, you can do with fewer eggs.
Cheese Cakes.
Take one quart of curd, after the whey has been strained off, mix with
it half a pound of fresh butter, an ounce of pounded blanched almonds,
the whites of three eggs, a tea-cup of currants; season with sugar and
rose water to your taste, and bake in plates with paste.
Baked Apples.
Wash and core your apples, and in the vacancy left by the core, put
brown sugar, and bake them in a stove or oven.
Batter Pudding with Green Fruit.
Make a batter as for suet pudding. If you have small fruit, put it in
whole; if apples, chop them fine; boil it three hours.
Custard Bread and Butter Pudding.
Fill a pan with slices of buttered bread, with raisins, grated nutmeg
and sugar over each slice; beat six eggs with a tea-cup of sugar; add
two quarts of rich milk, and pour it over the bread and butter; bake it
in a stove or oven.
Balloon Puddings.
Mix a pint of rich milk with a pound and a quarter of flour; break
nine eggs; beat the yelks with the batter, the whites alone; when they
are mixed, stir in three-quarters of a pound of melted butter; grease
cups or bowls with butter; pour in the batter, and bake them half an
hour; if in a dutch-oven, put some water in the bottom; eat them with
white sauce.
Plain Rice Pudding.
Put two quarts of good milk in a tin pan, with a tea-cup of whole rice,
the same of stemmed raisins, and a little nutmeg or cinnamon, and sugar
to your taste. If you bake it in a dutch-oven, it is best to put a
little water in the bottom before you set it in; bake it till the rice
is soft, and there is a brown crust on the top.
A Rice Dish with Fruit.
Put a tea-cup of rice in a quart of milk, and boil it very slowly to
keep it from burning; when done, add a little salt, a tea-cup of cream,
and sugar enough to sweeten it; have ready, in a deep dish, any fruit
that is in season,--cherries, blackberries or apricots, apples, or
peaches, cut up and well sweetened, but uncooked; spread the rice
roughly over, and bake it slowly two hours. It may be eaten with cream,
and nutmeg, and is quite as good cold as warm.
Bread Pudding.
Bread pudding is made out of bread that is too dry to use; cut it fine,
boil it in milk, and mash it well; beat four eggs and put in, with half
a pound of raisins; boil it an hour and a half, or bake it.
Bread and Apple Pudding.
_To be eaten with Sauce_.
Put a layer of buttered bread in the bottom of a well buttered dish,
with chopped apples, sugar, grated bread and butter, and a little
pounded cinnamon; fill up the dish with alternate layers of these
articles, observing that it is better to have the inner layer of bread
thinner than that of the top and bottom. This is a nice dish for those
who cannot partake of pastry.
Custard Hasty Pudding.
Put a quart of new milk on to boil; then mix a tea-cup of rice flour
with a little milk, two eggs, and three spoonsful of sugar; beat it, and
when your milk boils, stir it in; let it boil five minutes--when pour it
out on some buttered toast, in a bowl or dish, and grate nutmeg over it.
Elkridge Huckleberry Pudding.
One pound of flour, one of light-brown sugar, eight eggs--beat as
sponge cake, and add one quart of berries, nicely picked, washed, and
allowed to dry, bake as sponge cake. This maybe served with sauce;
either Lot or cold.
Huckleberry Pudding.
Make a batter of five eggs to a quart of milk, and a little butter;
pick, wash, and rub in flour a pint or more of huckleberries, put them
in, and bake as long as other puddings, or boil it in a bag.
Green Corn Pudding.
Cut the green corn through the grain, and scrape it off the cob with the
back of a knife; prepare a batter made of a quart of rich milk, two
eggs, and wheat flour, and a little salt; then add the corn, and beat it
well for a few minutes: it should be of a consistence to pour easily;
grease the pan, and pour it in; bake with quick heat in a stove or
spider, about half an hour. Six ears of corn will be enough for a quart
of milk, or you may double the quantity; eat it with butter, sugar and
cream, molasses, or any sauce that is convenient.
Baked Pudding.
Boil a quart of milk, and stir into it half a pint of corn meal and a
tea-spoonful of salt--mix this well together; beat two eggs, stir in
when nearly cold; add a tea-cup of chopped suet, two table-spoonsful of
sugar, a little spice--grease a pan, and pour it in; bake three-quarters
of an hour. Eat it with sugar and cream, or molasses sauce.
A Boiled Indian Pudding.
Boil a quart of milk, and stir in meal to make it a thick batter; put in
a tea-spoonful of salt, a tea-cup of suet, a spoonful of sugar; mix;
these well together, add two eggs, well beaten. If you have dried
peaches, soak them; sprinkle them with dry flour, and put them in, or
put in raisins, previously rubbed with wheat flour-beat it well; have
your pot boiling, scald the bag, flour it, and put in the pudding,--it
will boil in two hours. Eat with sugar and cream, molasses, or any kind
of pudding sauce.
Boiled Bread Pudding.
Take a loaf of stale light bread, tie it in a cloth, boil it an hour,
and eat it with sauce.
A Bird's Nest Pudding.
Pare and core some apples, enough to fill a deep dish, they should be
ripe, and such as will cook easily. Make a custard of five eggs, to a
quart of milk, and sugar and nutmeg to taste; pour this over, and bake
half an hour.
Little Puddings in Pans.
Beat four eggs very light; make a batter of two tea-cups of flour, three
of milk, and one of cream; pour in the eggs, and beat all well together;
put in a spoonful of melted butter; grease your shallow pins or cups,
and bake from twenty to thirty minutes; eat them with sauce, or sugar,
cream and nutmeg.
Switzerland Pudding.
Make a hatter of five eggs, a quart of milk and flour; pare and core
enough good apples to cover the bottom of your pan, fill the holes
where the cores came out with sugar, grease the pan, lay them in, and
pour the batter over, bake it an hour and a half, and make wine sauce
to eat with it.
Boiling Puddings.
In boiling puddings, you must observe to have plenty of water in the
pot; the pudding should be turned frequently, have the water boiling
when it goes in, and do not let it stop. Have a tea-kettle of water by
the fire to pour in as it evaporates. When the pudding is done, it
should be dipped in a pan of cold water, to prevent its adhering to
the cloth.
Screw Dumplings.
Roll out some paste thin, in a long strip, lay in preserves of any
kind, or stewed fruit, well sweetened, roll it up and close it tight,
pin it up in a towel, and boil it an hour, eat it with butter, sugar
and cream, or sauce.
Large Dumplings.
Take green fruit of any kind--peaches, apples, cherries, blackberries,
or huckleberries, make crust as for pies, roll it out, put in the fruit,
and pin it in a cloth, boil it two hours.
Peach and Apple Dumplings.
Make crust as for plain pies, cut it in as many pieces as you want
dumplings, pare and core the apples, roll out the crust, and close them
up, have the water boiling when they go in, and let them boil
three-quarters of an hour. Peaches pared and stoned make very good
dumplings, eat them with sauce of any kind, or sugar, cream and butter.